L’Ance Guyac Beach Club
L'Ance Guyac Bay, Canouan
During the day, L’Anse Guyac beach is a semicircle of tropical paradise: powder-fine white sand, crystal-clear azure water, a handful of palapas over navy-cushioned lounge chairs. But at night is when it really comes into its own. Torches light the narrow stone path down to the beach, where the sound of the water lapping is the perfect soundtrack for a predinner cocktail in the tented lounge on the sand. Try the L’Anse Guyac twist, created by local bartender Emmanuel May—fresh ginger, mint leaves, lime, and orange, with bitters, sugar syrup, Grenadine syrup, and Captain Bligh rum—it’s bright and not too sweet, with just a little kick. After drinks, move up to the open dining area. The highlight of chef Omar Bernardini’s menu is fresh seafood: There’s a jumbo crab appetizer with guacamole and locally grown mango; fresh-caught tuna tataki with sesame, wakame, and wasabi mayo; and a Catalan-style lobster with red onions, tomato, and mustard citronette. The standout is the Thai-inspired Rice Khao Sapparot, with prawns, pineapple, and yellow curry—the sweetness of the pineapple is the perfect complement to the heat of the curry.
Carenage Bay, Canouan
With dark wood tables, navy-and-white upholstered chairs, and beautifully painted murals on the walls, Tides is a graceful, comfortable space even when the windowed French doors aren’t open to the view of the beach and sea beyond. There are also two private dining rooms you can book for a special occasion. The menu offers a selection of meat and fish, and many of the ingredients are grown on the island or sourced from nearby St. Vincent. A variety of small plates feature fresh seafood and local specialties, like a conch chowder with purple potatoes and a spice-dusted crispy fried jackfish—a small, strong-flavored fish that you eat whole—with creole sauce and plantain crisps. There are excellent steakhouse options (porterhouse, tomahawk, filet mignon, or lamb chop, with five sauces to choose from), but vegetarians hardly suffer: The wild mushroom and squash risotto with blue cheese and basil oil is something to be remembered.
Carenage Bay, Canouan
Asianne’s light, airy dining room is elegantly done with cream-colored walls and navy-and-yellow upholstery to play up the island vibe. But before you take your seat, head over to the huge open kitchen, and take a moment to ogle it: It’s a work of art. With a black-and-white checkerboard floor, stainless-steel-and-cream cabinetry and worktops, cream subway-tiled walls, a wood-burning stove, and a giant tandoor oven, this is the place for dinner and a show. Chef Nonky Tejapermana has put together a menu that showcases local ingredients and Eastern flavors: a tender, five-spice-roasted duck salad with just the right amount of heat; three types of slow-cooked curry; crispy pork belly in Sichuan chili sauce. You won’t have room, but order dessert anyway—the pandan panna cotta with lemon-honey-marinated fresh local mango and Grenadines pineapple sorbet is not to be missed.
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